Chili Dog Tips

Chili Dog Tips

The other day I made some chili dogs on my cart as a test run. Is there any good trick to keeping the chili on top of the dog? I know I put too much the first time but the second time I scaled it back and the chili all fell off the back during the first bite. Maybe this is just how chili dogs are? and it's more about eating technique?

When our Boy Scout Troop does it for their food concession tent at the Ft. Crevecoeur Gathering, we use Hormel Chili Without Beans and only put a 1 oz. scoop of the chili on a hot dog. I can't tell how much chili you are using, or whether the Wolf brand chili is thinner than Hormel, but the chili never seems to give us any problems or fall off for us. We have been doing this twice a year for years, selling as many as 80 chili dogs sometimes, along with nachos (4 oz. chili) and roasted potatoes (2 oz. chili).

I used wolf a few times because it was cheaper, and looked as good as the Hormel visually, but I prefer the taste of Hormel more. Right now I'm trying half and half of the large can of Hormel Hot Dog Chili from Sam's and the regular Hormel Chili without beans from Kroger's or Walmart in the small can.

I use a 1/2 ounce dipper and some folks don't want the whole dipper. I spread it across the whole dog while they are watching and ask if they'd like more. Just a very few say yes so, I get another scoop and ask them to tell me when to stop. Then only a few let me put the second whole scoop on it.

Wienerschnitzel's chili here in my town is almost like water and I love it. I hadn't eaten any chili that I like better on a Hot Dog. I wish I could purchase it to put on my dogs.

It's juicy wet and is messy. It's almost like eating a Roast Beef Po-boy in New Orleans with added gravy. What a mess! You need to eat it while wearing a raincoat, but yummy, yummy! "Do You Know What It Means To Miss New Orleans?" I do.

I would like to add that we purchased the 1 oz. (and 2 oz.) ladles at our local Gordon Food Service when we first started out, where we also get their 6 lb. 10 oz. GFS Sharp Cheddar Cheese Sauce, which we also offer as an option on the Hot Dogs, Nachos & Potatoes.

I use Vienna Beef's Chili, Best tasting hot dog chili I have ever tried. I get it from Restaurant Depot if you have one near you, or each state has a Vienna Vendor you can look up. I know at the depot I get a box that has 2 big bags for like $40 I freeze them and don't seem to lose any taste or texture when I unthaw it.

Like I said, a 1/2 oz. ladle seems to pour a nice layer of chili on. Need room for the onions and slaw. I make my own chili that is based on local recipes (did a a lot of research). I kick it up with fresh peppers and onions and garlic(and secrets). I cut it with a local brand of chili sauce that costs me $10 for five pounds. Gives it a familiar taste, yet makes it my own. Everyone says my chili is what sets my dogs from the rest. That and my slaw. FWIW, I just did a small festival on Sat. Before the rain came in I sold 65 of my .15 dogs, 8 Nathans and 6 Brats.

Bakers and Chefs at Sams cost about .27 cent each in a box of 80. So far I've burned them over cooked them and the skin has not split open not even once like other name brands that the Mom's buy for the kids. I didn't have any trouble with Nathans either.

When the customer ask what I sell, I tell them I only sell all beef that they taste great and are free if they find fault with my secret dogs. No complaints after three boxes sold. Taste them yourself. You may be surprised like I was.

At my Auction last Saturday the customers seemed to like seeing them simmering in the Sauerkraut when I showed them and I sold a few like that. I'm going to continue to show them off that way.

i'm going to be going and grabbing a box of the baker and chef for this weekend. I did my kids birthday party yesterday and served Kayem natural casing but they're beef and pork. A lot of people like them but there's just something about all beef that I love.